Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Turp, Gülen; Serdaroğlu, Meltem

doi:10.1016/j.meatsci.2007.07.013

Cited by 90 publications

(64 citation statements)

References 31 publications

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“…Accordingly, a significant increases (P < 0.05) in the ratios of unsaturated/saturated and polyunsaturated/ saturated fatty acids were observed, indicating an improvement of the burger nutritional content ( Table 3). Similar observations were reported for the replacement of the animal fat with vegetable oils in different meat products [12,47]. Healthier lipid formulation based on processing strategies is one of the most important current approaches to the development of potential meat-based functional foods [16].…”

Section: Proximate Compositionsupporting

confidence: 72%

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Mahmoud¹,

Badr²

2011

FNS

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Section: Proximate Compositionsupporting

confidence: 72%

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Mahmoud¹,

Badr²

2011

FNS

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“…From previous research of beef sausage, beef has a pH that is slightly acidic, ranging from 4-6 (Serdarog, 2008). Based on Table 3, from the research, the substitution of beef with TVP does not change significantly pH value of the sausage (P>0.05).…”

Section: Phmentioning

confidence: 75%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

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The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

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“…The samples containing added oil, F-RED-REP and F-REP-HPP, had slightly higher a w values than the rest of batches (Table 2). Regarding the structure formation, which can be assessed by measuring the cutting force of the product, it can be observed that the oil-added dry-cured fermented sausages, F-RED-REP and F-REP-HPP, did not have a proper texture or structure [Yildiz-Turp & Serdaroglu, 2008]. They had values of cutting force of 8.5-8.6 N in comparison to 13.1 N for the control.…”

Section: Resultsmentioning

confidence: 99%

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

Bolumar¹,

Toepfl²,

Heinz³

2015

Pol. J. Food Nutr. Sci.

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The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%). High pressure processing (HPP) treated meat was employed as a novel fat replacer to reduce the fat content and as a new strategy to enable a stable incorporation of olive oil in dry-cured fermented sausages. Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. It is concluded that 35% of fat reduction is possible without reduction of consumer acceptability. Moreover, the addition of HPP-treated meat as a fat replacer resulted in good mimic of the fat particles together with good physical and sensory properties. Therefore, it resulted in an effective and clean alternative (no added-additives) for fat reduction. However, the incorporation of olive oil either by direct addition (4.3% oil) or within a HPP-created protein network (10% oil) resulted in unacceptable products since the oil was not properly retained inside the sausage matrix. Further studies are needed to find processing strategies that permit a stable incorporation of liquid plant oils to dry-cured fermented sausage for the development of healthier and more sustainable dry-cured fermented meat products.

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Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Cited by 90 publications

References 31 publications

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil

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